2cupspurple sauerkrautI use wildbrine with red cabbage and beets
picklesI used sexy pickles with cucumbers and carrots
Sweet Potato Fries
Preheat oven to 350
Slice sweet potato lengthwise, into fries. Cover with EVOO and salt. Arrange on baking sheets so that the fries are not touching each other.
Roast for 15 minutes, then increase heat to 450 and change the setting to broil. Roast another 7 minutes or until golden brown.
Reserve for burger bowls
Preheat grill to high
In a bowl, add meat and spices, except salt. Lightly fold the spices into the meat, being careful not to knead the meat.
Form spiced elk into 8 patties
Sprinkle salt on each side of the formed patties. The texture remains more burger-like and less like a meatball if the salt is reserved for the outer edge instead of being mixed in due to an enzyme reaction.
Open grill and place burgers on the heated grate. Reduce temperature to medium-high.
Grill burgers for about 10 minutes or until there are grill marks and you can easily separate the patty from the grill
Flip and cook another 3 minutes or until medium rare
Remove from the grill for addition to burger bowls
Start the sweet potatoes and while those are roasting, start the burgers.
Wash greens and split between 8 bowls
Slice avocadoes and set aside.
Add a burger to each bowl and drizzle with tahini, about 1/4 tbsp tahini per burger
Distribute sweet potato fries evenly across all bowls
Spoon purple sauerkraut, cashew cream, and pickles evenly across all 8 bowls